|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back of deflector plate of ice machine with pink and black build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced chicken breast and grilled chicken breasts prepared today cooling in reach in cooler at a rate of 0F/min. CDI: Items moved to walk in freezer and rapidly chilled. REPEAT VIOLATION Overall significant improvement in cooling throughout facility. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spring mix overstacked in prep top cooler. CDI: Excess product placed in walk in to rapidly cool. REPEAT VIOLATION Overall SIGNIFICANT improvements in cold holding throughout facility. All items in temperature today for cold holding except the overstacked greens. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking/date marking system for pasta salad in grab and go clooler in place. PIC stated that the pasta salad is made every day or every other day depending on volume. Suggestion made by EHS to put date that food expires on container. CDI: Items dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in walk in cooler with no date or with date of more than 7 days. Observed turkey and wild rice soup from 11/27 and gumbo from 11/14. Observed no date mark on feta cheese, clam chowder or stuffing. CDI: Items within 7 days properly dated, others voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in prep top and prep top reach in cooler. CDI: ITems moved to walk in freezer for rapid cooling. REPEAT VIOLATION Overall significant improvement in cooling methods throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of wrapped apples stored on the floor. REPEAT VIOLATION Overall SIGNIFICANT improvement in storage of food items. |